Japanese Tofu Salad
Whether you are on a plant-based diet, or simply trying to cut meat, try our incredible Tofu Rainbow salad and tell us what you think. This vegan recipe is easy to make AND delicious!
Ingredients
Ingredients for Salad
- 200g of firm tofu
- 50g of frozen edamame beans
- 50g of sweet corn
- 1 grated carrot
- 5 radishes thinly sliced
- 1 cup of shredded red cabbage
- 12 cherry tomatoes halved
- Sesame seeds to garnish
- A handful of salad leaves
Ingredients for Tofu marinade
- 1 tsp of OSU Original
- 1 tbsp miso paste
- 1 tbsp soy sauce
- 1 tsp cooking oil
Ingredients for dressing
- 1 tbsp of OSU Original
- 1 tbsp miso paste
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp honey
Method
- Cut the tofu into cubes and marinade the for at least 2 hours
- Pan fry the tofu with a little oil until golden and crispy – set aside
- Prepare the dressing by mixing all the liquid ingredients together
- Boil the edamame beans and let cool
- Assemble the salad vegetables on the plate, scatter fried tofu and cooked edamame beans
- Drizzle the dress on top and garnish with sesame seeds
Want to make this recipe today? Find your own bottle of OSU Apple Cider Vinegar at Amazon, or buy at your local Tesco or Boots store, on Ocado. Don’t forget to share what you’ve made on Instagram, Facebook or Twitter with #OsuRecipe.
